Soft and fluffy cinnamon rolls are made completely from scratch and are ready in just 45 minutes! 

I shared my soft cinnamon rolls recipe a few years back and I’ve been getting so many comments and emails about them so I thought I’d share an even better recipe!

This 45-minute cinnamon roll recipe is my go-to recipe when making cinnamon rolls because it produces the softest fluffiest cinnamon rolls ever. Dare I say even better than Cinnabon! I honestly have not gone back to the old 2-hour method since because why wait 2-3 hours when they can be ready in just 45 minutes?!

What You Will Need to Make 45-Minute Cinnamon Rolls

To these delicious soft & fluffy 45-minute rolls you will need a few key ingredients.

All-purpose Flour: All-purpose flour or bread flour can be used. I use all-purpose flour since it’s what I usually have in my pantry.

Instant Yeast: This recipe uses Instant active dry yeast mixed with sugar and warm water. Instant yeast activates much faster than normal yeast and will yield better results.

Milk: I like to use whole milk but any milk of choice will also work.

Butter and an Egg: These should be at room temperature. The eggs add flavor and help the dough rise and the butter adds flavor and texture.

Cinnamon Filling: The cinnamon filling is made with brown sugar, cinnamon, and more butter. Light, Dark, or even granulated sugar works.

How to Make Cinnamon Rolls Quickly

The secret to getting the dough to rise is to preheat your oven to 200F for about 10 minutes, while you’re making the dough. This temperature is perfect for allowing the dough to rise without baking it. Be sure to turn off the oven before placing the cinnamon rolls in it to rise.

While the oven is preheating to 200F, roll out the dough and spread the cinnamon mixture on it, cut it, and place the rolls in a pan.

Cover with foil or plastic wrap and place in the pre-heat oven (that has been turned off!!) for 20 minutes. After 20 minutes the rolls will be soft and fluffy. At that point remove the foil or plastic wrap and turn on the oven to 375F and bake for 15 minutes. 

As you can see below, the fluffiest cinnamon rolls. Top with some glaze, grab a cup of coffee, and enjoy!

How to Store Cinnamon Rolls

Although we love to enjoy cinnamon rolls right away, if you do have any left over they can be easily stored in order to preserve the texture and flavor.

Cinnamon rolls can be stored at room temperature for 2 to 3 days. You can also freeze cinnamon rolls by wrapping them tightly or storing them in an airtight container. You can even individually freeze the rolls for quick treats. To reheat, simply microwave for 20-30 seconds or until softened.

More Delicious Cinnamon Roll Recipes

4.65 from 45 votes

45 Minute Cinnamon Rolls

By: Layla
Soft and fluffy cinnamon rolls are made completely from scratch and are ready in just 45 minutes! These easy to make cinnamon rolls make the perfect quick breakfast or anytime snack.
Prep30 minutes
Cook15 minutes
Total45 minutes
Servings 12 cinnamon rolls

Ingredients 

Filling

Glaze

Instructions 

To Make the Dough

  • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make the Filling

  • After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
  • Place the cinnamon buns in the oven to rise for 20 minutes (with the oven off). After 20 minutes, Keep the buns in the oven
    (REMOVE THE FOIL OR PLASTIC)
    and turn on the oven to 375F. Bake the cinnamon rolls for an additional 15-20 minutes or until golden. Remove from oven and top with glaze.

To Make the Glaze

  • Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Video

Nutrition

Serving: 1cinnamon roll, Calories: 120kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 234mg, Potassium: 28mg, Fiber: 1g, Sugar: 15g, Vitamin A: 208IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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87 Comments

  1. My cinnamon roll don’t look like yours. . They took longer to rise and my filling fell out.

  2. Yikes. Mine are rising now. I had to add a considerable amount extra flour to make the dough come together . It was still very tender and a bit tricky to roll. (1/3-1/2 c). Cleaning up, I realized that I may (or may not) have used self-rising flour. Hoo boy 😱. I’ll let you all know how that worked! I shouldn’t bake before my morning coffee

    1. Well, it definitely was the self rising flour. Not bad but the crumb was more like a coffee cake than a bread. Also, obviously a bit salty also. But don’t get me wrong – we ate them!! Lol. I will definitely try it again.

  3. These are AMAZING!!! Just made them and my in-laws absolutely loved them. I have tried so many different recipes and never really liked the way they came out, either too dry or too hard. These are perfect, soft, flaky and oh so good. This is a keeper for life. Thank you so much!

  4. The title is misleading. It definitely took longer than 45 minutes. But also, I’m an avid baker, been baking for over 20 years, and these just were not the best cinnamon buns. They lacked body. I think the yeast should’ve been handled separately. These weren’t very fluffy and there was waaayyyy too much cinnamon. I tried this recipe to cut down on time from my own recipe, but I’ll stick with mine in the future.

  5. Quick and easy, cut back on butter in filling and cut back 1 tbsp milk in frosting. I found them a little dry and dense, not fluffy, but will make again if need to do quick rolls.

  6. Made these this past weekend and they came out delicious. I will definitely be making these again. If I were to make these the night before to put in the oven the next morning how would I go about doing that?

    1. You would place them in the fridge after rolling. Cover with plastic wrap and place in the fridge for up to 18 hours. Thaw on the counter for at least 1 hour before baking. Enjoy! 🙂

  7. Made them today I haven’t tasted them yet but they look beautiful I used coffee flavored icing they came out nice and big I’ll let you know when they get a taste it’s too late for me to eat that now but I told my son if you want a hot cinnamon bun come down and get it

  8. Hello, can I replace the all purpose flour with gluten free flour. THANKS

      1. Just an update that I tried this today with GF 1:1 flour and the rolls did not rise at all! To make this work with GF, I think you may need to add some baking powder, and replace some of the flour with a lighter flour like tapioca flour.
        Also, this recipe definitely takes MUCH longer than 45 min…20 min bake and 20 min rise alone just about outs you over, but then there’s the rest time, melting, mixing, etc. mine took about 90 min and I’m an avid baker!

        1. The method is faster than other recipes, but it definitely takes longer than 45 minutes. Nonetheless, I always get perfect results. Thank you!

  9. Have made these several times. Always fluffy, doughy and moist. In the winter I find I need to let them rise in the warm over for about 30 minutes until they are almost even with the top edge of the pan. My husband says I am now the best cinnamon roll maker in our large extended family. I think people who have problems are having problems with the yeast: 1) Not using quick rise yeast which means you have to let them rise for much longer. 2) Using old yeast which will never rise. 3) Using liquid that is too hot which kills the yeast and the bread won’t rise. 4) Using liquid that is not warm enough which won’t activate the yeast.

    1. Thanks for sharing your feedback, Carolee! I’m sure it will be helpful to others 🙂

  10. Recipe was great although my icing seemed bit watery any thoughts.

    1. I agree with the icing being too watery! I added a bit more powdered sugar and a little bit of cream cheese to help thicken it and tone down the sweetness